Begin by soaking crustless bread in white wine for a few minutes until soft. Tear it into pieces, then combine with ground pork, lean ground beef, a large egg, diced onion, minced garlic, parsley, oregano, cumin, salt, and black pepper in a large bowl. Mix until just combined, then shape the mixture into approximately 15 oval-shaped meatballs. Refrigerate them for at least 1 hour to firm up.

Heat a generous splash of olive oil in a large skillet over medium heat. Once hot, add the meatballs carefully, ensuring they’re not overcrowded. Sear for about 3-4 minutes on each side until golden brown and cooked through. Transfer the meatballs to a paper towel-lined plate to drain excess oil.

In a separate pan, melt the butter over medium heat until frothy, then whisk in the flour, cooking until it turns sandy in color, about 2 minutes. Gradually pour in hot water or stock, stirring continuously to avoid lumps. Add fresh lemon juice, season with salt and pepper, and let the sauce simmer gently for 5 minutes until slightly thickened.

Carefully add the seared meatballs back into the sauce. Gently stir to coat them and cover the pan. Let the mixture simmer on low heat for about 20 minutes, occasionally turning the meatballs.

Once the Greek Keftedes are cooked through and the sauce has thickened, remove from heat. Serve the meatballs warm, drizzling extra creamy lemon sauce over the top. Garnish with a sprinkle of fresh oregano and ground black pepper.